Ingredients and Weight:
- Whole chicken (3-4 lbs)
- Oranges (3)
- Carrots (1 lb)
- Celery (1 lb)
- Onions (1 lb)
- Garlic (1 head)
- Olive oil (1/4 cup)
- Salt and pepper (to taste)
- Thyme (1 tsp)
- Rosemary (1 tsp)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Peel and cut oranges into quarters.
- Peel and cut carrots and celery into chunks.
- Cut onions into wedges.
- Separate garlic cloves and smash them.
- Place chicken in a Dutch oven.
- Add oranges, carrots, celery, onions, and garlic to the Dutch oven.
- Drizzle with olive oil, salt, pepper, thyme, and rosemary.
- Toss everything together to coat.
- Roast in the oven for 1 hour 30 minutes, or until chicken is cooked through and vegetables are tender.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 35g
- Carbohydrates: 25g
Dish Characteristics:
- Savory and flavorful
- Tender and juicy chicken
- Crispy roasted vegetables
- Citrusy tang
User Comments:
- "This roast chicken is absolutely delicious! The oranges add such a bright and refreshing flavor."
- "The vegetables are so tender and flavorful, they're the perfect side dish."
- "This recipe is easy to follow and the results are stunning. It's a crowd-pleaser for sure."
- "I love that this recipe uses ingredients that are easily accessible in US supermarkets."
- "The roasting process brings out the natural sweetness of the oranges and vegetables, creating a dish that is both savory and refreshing."
Special Precautions and Tips:
- Make sure the chicken is cooked through by inserting a thermometer into the thickest part of the thigh. It should read at least 165°F (74°C).
- To add a bit of extra flavor, you can stuff the chicken cavity with herbs, spices, or citrus slices.
- If the chicken starts to brown too much, cover the Dutch oven with foil.
- Allow the chicken to rest for 10 minutes before carving to allow the juices to redistribute.
